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Features
Departments
A vine choice | page 28
Haute stuff | page 13
Winemaker Tim Mondavi opens the doors to his Napa Valley home.
The hottest products from the Kitchen/Bath Industry Show.
Top this | page 34
Shop talk | page 16
The options abound for kitchen countertops.
Sleek fixtures at Light Point and vintage accents at Homesteader.
Getaways | page 39
In style | page 18
Days cool off but activities heat up in Palm Springs.me h
Vibrant purple adds new hues to change of seasons.
The wide world of rice | page 44 A host of colors and varieties diversify this global staple.
The tasting room | page 20 Indulge in the allure of zinfandel.
In the garden | page 22 Sweet peas add colorful whimsy to your yard.
At the table | page 24 Chef and restaurateur Michael Mina builds a Bay Area culinary empire.
Around town | page 42 Things to do, see and enjoy in September.
Also visit us at SpacesMag.com 6 SPACES SEPTEMBER 2009
2500 Embarcadero Street, Oakland 510-832-Bath (2284) www.JLKBG.com
Realtors will tell you the kitchen makes all the difference in the sale of a house. More importantly, it’s the heart of your home. It’s the place where friends gather and family hangs out. In this issue, we visit winemaker Tim Mondavi (page 28) at his Napa estate, where friends and family regularly gravitate to the kitchen. Mondavi recently remodeled the space to encourage entertaining, both for business and pleasure. We also see the latest products from the national kitchen and bath show (page 13) and we feature the latest countertops if you’re planning your own redesign. Enjoy the issue.
The premier magazine of design
editorial director Kristine M. Carber art director Timothy Tsun departments editor Natalie Martinez staff writer Crystal Chow
Kristine M. Carber Editorial Director
contributing photographers Margot Hartford Kerry Hiroshi Paul
contributing writers Craig Summers Black Sonya Goodwin Hemmings Joan Jackson Liana Monari Charles Neave Stephanie Simons
Contributors Spaces Vol. 3, No. 8 ©2009 by the Bay Area News Group. All rights reserved. Material herein may not be reprinted without expressed written consent of the publisher. If you receive a copy that is torn or damaged, call 408.278.3464 for a replacement.
Craig Summers Black The tasting room | page 20 Zinfandel is usually thought of as the “American” grape – although the latest research now traces its origins a little further afield: Croatia. Really. And while zin is often perceived as a big brawny pour, the new zins range from easygoing backyard pour to charming single-vineyard personality. Also contrary to conventional wisdom, many zins can benefit from a few years cellar time. Zinfandels that age? Yep. As you can see, zin surprises on many fronts.
8 SPACES SEPTEMBER 2009
Charles Neave A vine choice | page 28 Ten minutes at the home of Napa Valley winery owner and winemaker Tim Mondavi and I knew that his life centers around three things: family, wine and the land. They are happily intertwined in every way, but there is a casual comfort to it all. Children, friends, dogs and business associates all mingle seamlessly, in a relaxed setting that is both dramatic and casual. It is the quintessential Wine Country lifestyle.
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HauteStuff
Best in show
Be an industry insider: Check out the most innovative and stylish new products to win rave reviews at the recent Kitchen/Bath Industry Show. — Denise Gee
Toto offers the Waza Miyabi line of gorgeously hand-painted bathroom furnishings with seasonal themes, such as this “Pine Tree” line. Not so noticeable is that each piece is geared to water conservation (the toilet needs only 1.28 gallons per flush, and etched faucet only 1.5 gallons per minute). From $10,000 each; 888.295.8134 for dealers or www.tototusa.com.
SEPTEMBER 2009 SPACES 13
HauteStuff
HealthCraft’s Invisia Accent Ring Support Rail is decidedly a sleeker look for a tub than the usual unimaginative, industrial-style safety bar. In chrome or white (about $225); 888.619.9992 for dealers or www.healthcraftproducts.com.
Ventilation hoods need not be heavy-metal clunkers. Witness Zephyr’s Padova line, dreamed up by renowned designer Fu-Tung Cheng. Hoods can be customizable with the materials of your choosing-mosaic tile, patterned glass, decorative plaster, and the like (such as this custom frescoe of a Japanese garden on Japanese plaster). From $3,700; 888.880.8368 for dealers or www.zephyronline.com.
Kohler’s Stages chef-inspired trough-style sinks (in 33- and 45-inch widths) features a variety of perfect-fit accessories (think cutting boards, trays, and the like) for cooking prep and cleanup. From $1,050; 800.456.4537 for dealers or www.kohler.com.
14 SPACES SEPTEMBER 2009
Miele’s streamlined CVA 2662 Coffee System offers quick, beautifully brewed coffee and espresso (thanks to unique Nespresso capsules), and clean-touch steel. It holds 20 coffee capsules and customizable user profiles. It also touts automatic cleaning, a height-adjustable dispenser, a frothing component for cappuccino, and a host of other features. $2,450; 800.883.4537 for dealers or www.miele.com.
HauteStuff
The newest look in shower doors is on a roll thanks to Fleurco Product’s Kinetik Slice, a 90-pound barn-style glass door that moves at the push of a finger. It retrofits to 66 inches wide by 78 3/4 inches high or can be customized. In varying styles of glass, it’s a great compact way to conceal both a shower and toilet room. Price varies; 800.326.2222 for dealers or www.fleurco.com.
LG’s energy- and water-efficient TrueSteam Washer (shown here in Riviera Blue) is the largest-capacity front-load washer on the market, touting superior steam cleaning prowess (which, for the matching TrueSteam Dryer, helps leave clothes wrinkle and odor free). Plus, an anti-vibration system makes the duo ideal for second-floor laundry rooms. $1,599 for washer; $1,499 for dryer; 800.243.0000 for dealers or www.lge.com.
How about roasting a 12-pound turkey in about 40 minutes? That's the inner beauty of the 30-inch TurboChef SpeedCook Oven, which uses convection and microwaves to get its work done quickly, crisply and tenderly. The outer beauty touts such two-tone finishes in stainless, white, ivory, charcoal, hearth orange, thermal red and evening blue. $6,000; 866.543.6569 for dealers or www.turbochef.com.
Sub-Zero’s glass-front wine refrigerator (style 427R) offers eight roller-glide shelves for wine and two refrigerated drawers underneath. Both individually controlled wine zones hold 78 bottles, and the lockable unit, featuring a softly lit display shelf for prized bottles, can sport classic, platinum, carbon stainless or custom wood panels. Price varies; 800.222.7820 for dealers or www.subzero.com.
SEPTEMBER 2009 SPACES 15
Homesteader
Light Point
Classic and chic
Modern twists
Where home accents are concerned, there are minimalists and there are maximalists — the latter is a distinct kind of shopper with little restraint in the presence of a well-stocked boutique, with a love for furnishing every nook and cranny with uncommon items that evoke warm fuzzies. It’s a species often spotted at Homesteader, where random is the order of the day. On initial drive-by, you might miss this College Avenue shop, hidden behind lanky trees and a bustle of foot traffic. It’s a veritable grab bag of new, vintage and eclectic finds for every room. Styles range from classic American à la Pottery Barn to countrified shabby chic (think vintage stools and carte postale wall prints). The selection of refurbished furnishings and curiosities is everchanging and stocked floor to ceiling: on any given visit you might find a chest of drawers for the boudoir topped with glossy ceramic dishes and plates, or a wooden tabletop adorned with tall candlesticks, can’tresist children’s books, faux floral bouquets, vintage mugs with illustrations of Kellogg’s Tony the Tiger.
If you’re in the dark about improving the lighting in your home, come to Light Point, a Menlo Park showroom with nearly limitless choices. The family-run business offers both custom and semi-custom fixtures, so you can order one light or dozens that will be as personal as a fingerprint. Selection ranges from table lamps to pendants, chandeliers to sconces (lots of sconces) and beyond. Clients include designers and contractors, as well as homeowners looking to spiff up the illumination in their residence, especially during a remodel. Featured brands — all are European or American — include names such as Holtkötter of Germany, specialists in sleek table and floor lamps, and Hubbardton Forge of Vermont, whose style is best described as modernized Mission/Frank Lloyd Wright. Expect to be served by either Robert Bakovic, the store’s owner, or a very nice woman named Rosa. Either will gladly help you see the light. — Crystal Chow
— Stephanie Simons Homesteader 5914 College Ave., Oakland 510.652.9677
16 SPACES SEPTEMBER 2009
Light Point 846 Santa Cruz Ave., Menlo Park 650.327.1010; www.lightpointonline.com
Photo by Kerry Hiroshi Paul
Photo by Lisa Sze
Photo by Kerry Hiroshi Paul
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SEPTEMBER 2009 SPACES 17
InStyle Ah, September. Time to start modifying one’s wardrobe to include more substantial pieces. Around here, though, the weather still trends warm to hot, so a dress like this one by Jason Wu, with its breezy silhouette in a fall-friendly jewel tone, works fabulously as a bridge between the seasons. Come to think of it, the color purple serves the same purpose on the home front as well. — Crystal Chow
Purple majesty
Artist Karen Deans’ 8-inch square wooden tiles come in various floral and geometric patterns and are produced in a limited edition of 100. It’s up to you to mix or match. $80 each through Vivi at www.vivionline.com.
18 SPACES SEPTEMBER 2009
Introduce some Moroccan glamour to a sofa or bed with this plush embroidered pillow from the Rabati Collection by Sheherazade. 18 by 18 inches. $65 at www.moroccan-decor-furniture.com.
Go with the free flow of these handcrafted glass baskets made to look like fiber, suitable for holding small objects or to admire as art pieces. 10-by-9by-5.5 inches. $350 each at www.uncommongoods.com.
Buy one Reiner vase to display a posy or go for all three to achieve this harmonious grouping. From Z Gallerie they stand 10, 16 and 19 inches tall and sell for $23, $25 and $30, respectively, at www.zgallerie.com.
Since when does a cupboard become the most cheerful piece of furniture in a room? When it’s this Island Armoire from Maine Cottage; choose from 40 vibrant colors. 33-by-22-by-69 inches. $2,790 www.mainecottage.com.
©iStockphoto/donald_gruener
TheTastingRoom
Zinfully delicious It’s time to indulge in original zin his is how ardent are the fans of zinfandel: Did you know, Ravenswood winemaker Joel Peterson told me one night over a duck and zin dinner, that the Ravenswood logo is the most tattooed logo in the wine industry? Yes, he said tattooed. “You don’t know how many times I go out to dinner and the chef comes out and rolls up his sleeve or his pants to show me our logo,” Peterson says. If you are familiar only with Ravenswood’s Vintners Blend, an easygoing pair-with-ribs kind of zin that goes for less than 10 bucks, this degree of fanaticism may surprise you. But it’s not a surprise if you’ve had the chance to try their single-vineyard designates. These are serious pours sure to tempt even red wine drinkers who usually will only take a cab. And these zins have the potential to age to even greater heights — say in the neighborhood of seven years, maybe 10. But zinfandel comes in many
T
20 SPACES SEPTEMBER 2009
styles, from all fruity-jammy to deep dark and sensuous. The range in price follows that arc. Castle Rock is another egalitarian zin, inexpensive to the point you might serve it as a party wine. Mid-range, Sausal, Buehler and Quivira are favorites. Sadly, several of the cult zins at the high end of the spectrum are more force than finesse, with high alcohol to match their high prices. Seghesio and Cline (love the latter’s ’06 Contra Costa bottling), like Ravenswood, produce both starter zins and the kind of complex, rewarding red you’d pair with grilled Kobe beef. Especially this time of year, I like to pair zins with just about anything off the grill — turkey, sausage, lamb, pork, venison — maybe with a side of grilled eggplant. That blackberry-plumcherry meets mocha-pepper-spice combo enhances them all. And you might as well have a glass of the late, great ’05, ’06 or ’07 while you’re grilling, especially if you are
watching the fog roll in. It is moments like these that you will summon up Joel Peterson’s infamous mantra: “No wimpy wines.” What a zinfandel world it would be. New and recommended: Rocca Family Syrah, 2005 ($45): This 100 percent Yountville Syrah yields darkcherry nose and intense flavors of cocoa, black plum, pepper and spice. Grade: ARodney Strong Symmetry, 2005 ($60): A classic Alexander Valley red, approachable and rewarding even now. Quite elegant. Grade: APfendler Chardonnay, 2007 ($38): This Sonoma coast stunner goes elegant and long, with shades of Asian pear, crème brulee and a touch of oak. Only 150 cases produced. Grade: A-
— Craig Summers Black
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‘‘I choose to feel fit.’’ “My granddaughter used to visit me on her way home from the gym. She would tell me about her workouts and all the great equipment. It sounded fun, but I didn’t think it was for me.That was before Belmont Village. Now I exercise three times a week with a licensed physical therapist, on professional equipment designed just for me. Plus, I’m more active now that I have a driver to take me places, lots of social activities, and a chef to do the cooking! And my granddaughter? She wishes she could join my gym!”
“I choose Belmont Village” • Chef-prepared, restaurant-style dining • Free scheduled transportation daily • Fitness and social activities • Licensed nurse on-site around the clock • Medication management • Housekeeping and laundry • Assistance with daily living • Circle of Friends® memory program • Short-term stays available • Specialized Alzheimer’s care
San Jose (408) 984-4767 Sunnyvale (408) 720-8498
RCFE Lic. 435201045, 435201122 © 2009 Belmont Village, L.P.
Call 866-905-2266 or visit www.belmontvillage.com to order your free guide to Assisted Living SEPTEMBER 2009 SPACES 21
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InTheGarden
Sweet peas
he hardest thing about growing sweet peas is deciding which seeds to buy. It’s not a simple answer because it depends on what one wants from Lathyrus odoratus, a.k.a. the “queen of annuals.” For starters, there are early flowering sweet peas or late bloomers. In our mild region, early flowering is best because they bloom heavily in mid-winter when the days are short and the garden lacks color. Then there are heirloom varieties vs. moderns. Heirlooms, some of which are hundreds of years old, are more fragrant with delicate flowers. The moderns have been fine-tuned to produce bigger, multi-hued blooms with more flowers per stem. However, their fragrance is not as strong. Finally, do you prefer bush varieties or tallgrowing climbers? Bush varieties are heavy producers and fit nicely in low-growing cottage gardens, while climbers need a trellis or other support. These do best in the back of the garden where they can twine up into the sun to produce stunning, sweet-smelling walls of color.
T
22 SPACES SEPTEMBER 2009
The best time to sow sweet peas is September and October. Gardeners get a second chance with plantings in January and February. Once the weather turns warm, though, all plants will set seed and die out. Harvest the pods and save these seeds for next year’s planting. There is nothing fancy or exotic about sweet peas’ needs. They like full sun and good drainage. Grow them in shallow furrows mixed with compost or planting mix, plus an all-purpose slow-release fertilizer. Seeds are big and easy to handle; sow them one inch apart and one inch deep. Don’t bury the seeds and don’t leave them too shallow. Slugs and snails love the seedlings. Use a pet-friendly control such as Sluggo, or hand-pick the pests. Otherwise, they can mow down the tender shoots in one night. The insider’s trick to sweet peas is to soak the seeds for a few hours before planting. This softens the hard covering and speeds germination. — Joan Jackson
AtTheTable
MICHAEL MINA Executive chef/ CEO of the Mina Group
restaurants and a bar with partner Andre Agassi (Clock Bar, at the Westin St. Francis).
What is your culinary philosophy? “Finding balance and
Michael Mina
Mentors: George Morrone (Boca
What is your favorite food? “I
Steak and Seafood) and Charlie Palmer (Charlie Palmer Restaurants)
love Japanese, but if I had to choose for my last meal, it would have to be abalone. I love abalone.”
Age: 40 Hometown: Born in Cairo, Egypt, grew up in Ellensburg, Wash., but calls San Francisco his hometown.
Experience: Began his culinary career in a French restaurant at age 15; Culinary Institute of America graduate; worked at the restaurant in the Space Needle; pastry chef at Hotel Bel Air; his culinary goal became clear at Aureole in New York; helped open Aqua in San Francisco; since then has opened 13
Michael Mina Westin St. Francis 335 Powell St., San Francisco 415.397.9222; www.michaelmina.net
24 SPACES SEPTEMBER 2009
Early inspiration: “I started cooking at 15 at a French restaurant. I fell in love with the whole business. There is an immediate gratification of cooking for people. Because it’s creative, it doesn’t feel like work. You’re always learning.” What are the biggest challenges? “Keeping your staff motivated; staying one step ahead because it’s very competitive.”
a marriage of flavors.”
What is your guilty food pleasure? “Hamburgers!” Which dish are you most proud of? “The caviar parfait because you can eat it any time — for breakfast, lunch, dinner. I actually came up with it on my honeymoon. I made it for breakfast one morning for my wife.”
Photos by Kerry Hiroshi Paul
If you weren’t a chef, what would you be doing? “I would be in advertising. I love to think about how an ad campaign was put together. I like the creativity.”
What are your kids’ favorite foods? “Avocado rolls and pesto pasta for the 7-year-old, and my 10-year-old loves when I bring home tuna tartare.” (The ahi tuna tartare also includes Scotch bonnet peppers, Bosc pears and sesame oil.)
Why a cocktail lounge? “It’s part of the history of the St. Francis, which was very social and known for its cocktails. We want to continue to add to that history. The [dining room] lounge isn’t
big enough, so the Clock Bar will serve an additional 25 to 35 cocktails in addition to the cocktails, wine and beer we already serve. We are bringing another great place to socialize to the city.”
How did Andre Agassi get involved? “He came into Aqua one night with his wife and a mutual friend. We talked for hours after dinner. I offered to cater their upcoming New Year’s party, and we ended up becoming friends. He takes passion and genuineness into everything he does. He is so proud of the restaurants and everything we are doing in them.”
TARTARE OF AHI TUNA See recipe on page 26
— Liana Monari
SEPTEMBER 2009 SPACES 25
AtTheTable
MICHAEL MINA TARTARE OF AHI TUNA
Serves 4
Ingredients:
To plate:
2 green jalapeño, minced, seeds and pith reserved 2 red jalapeño, minced, seeds and pith reserved 2 orange habaneros, minced, seeds and pith reserved 3/4 cup toasted sesame oil 2 Asian pears, peeled and diced 1 teaspoon lemon juice, mixed with 1 cup water 1 pound sashimi-grade tuna, cleaned and cubed 1 teaspoon garlic, minced fine 4 teaspoons mint leaves, cut into chiffonade (very thin ribbons) 6 teaspoons pine nuts, toasted 8 slices white bread 6 quail eggs 1 teaspoon kosher salt 1/2 teaspoon white pepper 1 teaspoon ancho chile powder
• Be sure the serving plates are well chilled to ensure the dish is served cold. For each serving, pack the tuna firmly and evenly in a 2 1/2-inch-by-3-inch mold. Unmold the tuna onto the center of the plate. Make a small indention with your finger in the center of the top. Slide a yolk out of its shell right into the indentation. • Drain the pears thoroughly. Place 1 1/2 tablespoons of pears around the bottom of the molded tuna, starting at the 9 o’clock position. Place about 1 teaspoon of the minced chile mixture at 7 o’clock, 1/4 teaspoon of garlic at 5 o’clock and 1 1/2 tablespoons of pine nuts at 3 o’clock. Adjust these amounts depending on your personal taste. • Sprinkle each serving with 1/4 teaspoon salt, a pinch of white pepper, 1/4 teaspoon ancho powder and 1 tablespoon mint chiffonade. Drizzle 1 1/2 tablespoons infused sesame oil on top of and around each tuna mound. Serve with toast points (crusts removed).
To prepare: • Combine the minced chiles; set aside. Infuse the sesame oil by heating the chile seeds and pith in the oil over medium-heat for five minutes. Strain and discard the seeds and pith, reserving the oil. • Reserve the pear cubes in the lemon water until ready to use (this prevents the pears from browning). • For each quail egg: Carefully make a 1/2-inch hole in the top of the shell with a paring knife. Pour the egg into your cupped hand and carefully remove and discard the egg white. Slide the yolk back into the empty shell. Add a drop of sesame oil to keep the yolk from sticking to the inside of the shell. Prepare twice as many yolks as you anticipate needing (one per person) because some yolks are likely to break.
26 SPACES SEPTEMBER 2009
To serve: Using a fork and spoon, mix the ingredients vigorously into front of the guests. When everything is well mixed, reshape the tuna into an appealing shape, such as a square or triangle.
Alternate preparation: All of the ingredients, except the toast points, can be mixed ahead of time and then molded and served. Reserve enough ancho powder and mint for garnish. Serve with toast points on the side.
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Winemaker Tim Mondavi takes entertaining to a new level.
28 SPACES SEPTEMBER 2009
Vine Choice A
By Charles Neave Photography by Margot Hartford
t should come as no surprise that even before you see the home of winemaker Tim Mondavi, you come upon the Cabernet Sauvignon vineyards. The plants extend eastward to make up the border of the front lawn of the property, which is in the acclaimed Stags Leap district of Napa Valley. The residence sits on a knoll a couple hundred feet above the valley floor, and is where his five children grew up. Now it serves as a prime place to which they return, often with others. “After the kids were grown, I still wanted this to be a place they would come back to with their friends and eventually with their own children,” Mondavi says. With visions of such large gatherings, a remodel was undertaken. It took 18 months and was completed late spring. Mondavi has good reason to nurture his roots in Napa Valley. As one of three children of late winemaker Robert Mondavi, he worked at the family’s eponymous winery in Oakville since it was established in 1966, with time off to earn a degree at the University of California-Davis. In 2005, he founded an ultra-premium wine brand,
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Continuum Estate, with his father and sister Marcia Borger Mondavi. Mondavi built his home in 1986, and when it came time to renovate, he turned to architect Howard Backen of Backen Gillam Architects in St. Helena and Sausalito, and contractor Mark Grassi of Napa’s Grassi & Associates. Together, they created home that is comfortable and spacious, with plenty of room to entertain. Since the job was completed, Mondavi has hosted large dinner parties and pig roasts, as well as events for customers and clients. The residence showcases the outdoors as much as the indoors, taking full advantage of the light, weather and views of Napa. From its large picture windows and
outdoor rooms, guests can enjoy views of the valley floor plus the surrounding vineyards and Vaca Range. The new pool area, at the bottom of a slope from the main house, has become a practical and popular venue for al fresco entertaining, with an infinity pool, Jacuzzi tub and expansive pool house. It also features a professional-grade outdoor kitchen with a rotisserie by J & R Manufacturing of Texas that’s big enough to roast a pig. Other amenities include an outdoor fireplace and an exercise room with glass walls, changing rooms and bathrooms. Inside, decorator Christi Kampman of Backen Gillam Architects created a space that feels intimate despite measuring 7,000 square feet. The house is divided into
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The décor includes artwork by Mondavi’s daughter Chiara, including her luminescent painting Light Up the Vines, the centerpiece of the living and dining room wall.
two distinct sections linked by a long gallery hallway. Six bedrooms, including the master suite with an outdoor shower on the corner deck, are on one side. On the other side are the public areas, including a kitchen designed to handle large events, with two trash compactors, two dishwashers and a two-grill, sixburner BlueStar stove. The focal point of the room is a custom metal hood, original to the house. A flight of stairs off the hall between the kitchen and living room leads to the wine cellar. While most of the house retained its original footprint, the cellar space got a makeover. Mondavi said the space used be a playroom, with a large-screen TV and pool table. “When we no longer needed the space for that purpose I didn’t want it to go to waste or just sit empty,” he says. So, instead of storing the wine he had accumulated, he built a wine cellar to house it. Because he’s still organizing the room, he doesn’t know how many bottles it holds. But he admits it’s nice to walk downstairs and get wine – instead of having to drive somewhere else to access his wine storage. “Overall, I’m very happy with the way everything turned out,” Mondavi says. And, for good reason. His home incorporates the facets of an idyllic Napa Valley life: wine, family and land. S
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The poolside cabana.
A wine making story The mission of Continuum Estate is both simple, on the surface, and complex, in the execution. The goal is to create one — and only one — exceptional wine. Eventually the wine will be created using only estate-grown fruit from the winery’s own west-facing hillside vineyards, which are situated up to 1,600 feet above the Napa Valley floor. For Continuum’s Tim Mondavi, the land is an important part of his legacy as a winemaker: “A Mondavi without land and vineyards, it just doesn’t work.” The blend varies vintage by vintage in terms of percentages, but the majority is always Cabernet Sauvignon, followed by Cabernet Franc and Petit Verdot — three of the five classic French Bordeaux varietals.
Resources: Backen Gillam Architects Sausalito: 415.289.3860 St. Helena: 707.967.1920 www.bgarch.com
Artist Chiara Mondavi, daughter of winemaker Tim Mondavi, created the artwork featured on Continuum’s wine label.
Grassi and Associates contractors 707.255.3232 www.grassiconstruction.com
Production of Continuum wine is projected to never go above 2,000 cases in any given year. Not surprisingly, availability is very limited. The retail price per bottle currently is $140.
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Top this Choices abound for counters, but a couple of surfaces top the list By Sonya Goodwin Hemmings Photos by Kerry Hiroshi Paul
hen Ann and Stuart Lutzker remodeled the kitchen in their 1960s Walnut Creek home three years ago, they developed their own list of specifications to help narrow down the myriad countertop choices on the market. It wasn’t an easy task, especially considering all of the options now available— including natural stone (granite, marble, slate, soapstone), engineered stone (CaesarStone, Silestone), solid surface (Corian, Wilsonart), laminate (Wilsonart, Formica), and specialty surfaces such as concrete, stainless steel, wood and “green” products that incorporate recycled glass (Vetrazzo, IceStone) and even recycled paper (PaperStone, Richlite). “We wanted something that kind of had the feel of the clean lines that you get with soapstone or concrete,” Ann Lutzker says. And with three sons (a 16-year-old and 11-year-old twins), a busy home life and her husband’s demanding career, they wanted to keep things simple. Kelly Morisseau, an interior designer at Main Street Kitchens in Walnut Creek, says the Lutzkers (her clients) went about the selection process the right way, weighing all the options before making their final choice. “If a person comes to me and says, ‘I hate my countertop,’ and it’s brand new, I usually say it’s because no one explained the pros and cons of the material to them,” Morisseau says. Homeowners, really need to thoroughly investigate both form and function when choosing a countertop. Despite all the possibilities available, Morisseau says that natural stone — particularly granite — and engineered stone are still the most popular choices among her clientele. (Solid surface and laminate materials have largely been relegated to bathrooms and laundry rooms, and the specialty surfaces and green products — some of them pretty pricey — so far have comprised a relatively small market niche.) “By and large, people want the beauty and durability and heat-resistant properties of granite and engineered stone,” Morisseau says, explaining that the major difference
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between the two is that granite requires periodic sealing. Other variables to consider, include the broader spectrum of colors available with engineered stone, as well as the fact that engineered stone also has a more uniform look than the naturally occurring streaks, veins and other inclusions that give granite a unique, custom feel. Morisseau cautions that when it comes to granite, “you get what you pay for.” She explains that in recent years, cheap granite has flooded the market, and the perception is that granite is now less expensive than other solid surface materials. She advises her clients who might select a particular piece of granite for aesthetic reasons to also inspect its physical condition, looking for pits, cracks and holes that would need to be filled with resin, as well as its overall porosity (the darker the stone, the less porous it is) and any repairs that have been made to the piece. Also investigate its mineral properties (for example, inclusions like iron oxide will rust if it gets wet) by researching the granite’s color name online. Much of the cost of granite comes in its fabrication and installation, and it’s important to work with someone who is knowledgeable and experienced. Ask to see a fabricator’s work, and check seams for smoothness and any resin infill for proper color matching.
36 SPACES SEPTEMBER 2009
Texture and color As for trends, Morisseau says that mid-range colors — tans, golds and warm tones — are in vogue among consumers who choose engineered stone. And mixing materials — selecting granite for the main countertops and wood for the surface of an island, for example — has been a hallmark in custom homes for a while now, she adds. Bill Gamble, principal at Fox Marble & Granite in San Francisco, says that his company’s clientele, who previously leaned toward smooth, polished stone countertops, is now beginning to look for texture. Fox Marble & Granite, a 25year-old firm, has specialized for the most part in supplying natural stone — from granite and marble to limestone, slate and travertine — but recently added to its repertoire. “We started working with engineered stone, too, because it enhanced the color palette we could offer,” Gamble says, adding that the high-end recycled glass surface Vetrazzo was recently introduced into Fox Marble & Granite’s lineup and has garnered some interest. “It’s very unique but very expensive, and that’s a little scary to some consumers,” he says, putting the price of natural stone somewhere between $80 and $100 per square foot installed, while the Vetrazzo, a custom item that requires sealing and waxing, can cost
Stone care Granite is a very durable material, able to resist scratching, burning or chipping in all but the most extreme circumstances. Many stone fabricators apply a protective penetrating sealer, which reduces natural porosity, to the granite before it leaves the shop,. The sealer will help prevent staining of the material. Staining usually occurs when colored liquids or oils are left on the stone surface for an extended period of time. Wiping the counters with water or soapy water after use will prevent most stains. Yearly applications of penetrating sealers are recommended on most countertops to protect your investment. Reapplication of sealer is very simple, and does not normally require professional assistance.
significantly more. “The expectation is that over time it will patina and stain and show signs of wear, but it’s a beautiful product.” Gamble agrees with Morisseau that buyers should be as informed as possible about all of the options before choosing a countertop that fits both the look of their kitchen and the potential parameters for its use. “We spend a lot of time discussing lifestyle and expectations. We talk about the merits and disadvantages before we let them spend a lot of money on a product that they’re not going to be happy with.” The company also has established a division devoted to following up with clients and assisting them with any necessary maintenance on the natural stone countertop materials they select — a factor he notes that consumers should consider but not necessarily fear. “Marble and limestone might require a little more care, but granite is a very durable material. It’s been around for eons — literally — and it’s difficult to damage. It’s a great material that will probably exceed the lifetime of the cabinets underneath them.” As for the Lutzkers, while they especially liked the look of soapstone and concrete, they weren’t as enamored with the elaborate upkeep — the periodic sealing, waxing and other processes — either surface would require, Ann Lutzker says. So they set their sights instead on granite and engineered stone. Ultimately, they decided against granite “because it has that marble-y, speckle-y kind of look” and because it still meant more maintenance than they wanted to manage. The Lutzkers chose CaesarStone, an engineered-stone surface composed of natural quartz, pigments and resins. The color they selected (Lagos Blue, which is really a rich brown) coordinates well with the maple cabinets, stainless-steel appliances and natural slate backsplash to give the contemporary/traditional kitchen a look that Ann calls “kind of earthy.” “We love the CaesarStone,” she says. “It’s zero maintenance, and it looks really nice.” Those factors, combined with the product’s versatility and durability, were strong selling points for Ann, who liked the wide selection of colors from which to choose, and who didn’t want to worry about potential damage to the countertop if one of her sons set a hot pot of soup on it or cut a sandwich on it. S
Marble and limestone are durable materials, but they are softer than granite. Because of this, additional care must be taken to maintain the original luster. Pure water (pH neutral) or pure water with a mild soap (such as Ivory) is best for cleaning marble. Because of its chemical nature, acid will react with marble, etching the surface. Common items to be careful with are citrus fruits and juices, cola, coffee and detergents. Always use a coaster under your glass. Yearly applications of sealer also are recommended. If you plan on heavy use of the marble surface, it can also be waxed. Use of abrasive cleansers (such as Comet) should be avoided. Engineered stone consists of mostly natural quartz aggregates along with color pigments and polyester resins. Avoid any highly aggressive cleaning agents. Most multi-purpose cleaners can be used. Engineered stone is very durable with consistent patterning and colorization throughout. Courtesy of Fox Marble & Granite
Resources: Fox Marble & Granite 415.671.1149 www.fox-marble.com Kelly Morisseau Main Street Kitchens 925.890.5048 www.mainstreetkitchens.com Lanny Danenberg Kitchens By Design 650.291.0240 www.kitchenbathstudio.com
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Getaways
Destination Palm Springs Why wait until winter to visit this desert hot spot? Here are 5 reasons to make the trek now. The Washington Mutual building
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Haute architecture
Known for its Modernist style typified by the impeccably restored 1946 Richard Neutra-designed home, Palm Springs offers retro fans a slew of buildings with the glass, rock and corrugated metal design. Landmarks include Palm Springs City Hall (1957), Tramway Gas Station (1965) and the Washington Mutual building. The Modernist Elvis Honeymoon House is immortalized for its famous tenant.
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Shop
5
Tee off
Designer Trina Turk takes to the home in her eponymous store offering vintage furnishings and accents upholstered in her signature prints. Handmade pottery, fine towels and Trina Turk candles and pillows are also in stock.
Ace Palm Springs
3
The village
Sunset is an ideal time to browse the village, when sidewalks are purged of shoppers and a breeze cools the air. On Thursday nights, the area morphs into VillageFest, an old-fashioned block party with arts and crafts, music and culinary treats.
Golfers have more than 100 desert courses to choose from, but locals favor the legendary Tahquitz, originally designed by Billy Bell and upgraded to Arnold Palmer’s standards with undulating greens and more than 60 bunkers.
Elvis Honeymoon House
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Cool hotels
Desert hotels come in all styles and sizes but two not to miss include the new Ace Palm Springs, a 1965 Howard Johnson motor lodge renovated into a 1970s Hollywood throwback with faux fur, vintage vinyl and loads of leather; and Hotel Zoso, the stylish and zenlike destination for hanging out in one of the poolside cabanas.
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Shopping Guide DINING SPECIALISTS
ANTIQUES Collective Antiques 650.347.2171 www.collectiveantiques.com
MAKE MEALTIME SPECIAL
APPLIANCES Airport Appliance
Choose from the largest selection in Northern California of quality dining sets, pub tables and barstools–at prices that are always low. For great personal service, fast delivery, and easy special orders, call the Casual Dining Specialists.
510.783.3494 www.airportappliance.com
Direct Appliance 925.560.0500
Fry’s Electronics 408.487.1000 www.frys.com NEW STORE! PEN NOW O N! LI B U D IN
www.castoolsbarsdinettes.com San Jose San Carlos Pleasant Hill
1272 S. Bascom Ave. 930 El Camino Real 571 Contra Costa Bl.
7370 San ad Ramon Ro 400 .8 1 5 925.5
408.294.7353 650.591.3900 925.825.6888
Valley Heating & Cooling 408.294.6290 www.valleyheating.com
DINING Carnelian Room 415.433.7500 www.carnelianroom.com
FURNITURE AND ACCESSORIES California Stools, Bars & Dinettes 925.551.8400/925.828.6888 www.castoolsbarsdinettes.com
Eastern Wholesale Furniture 408.727.3772 www.easternfurniture.com
Estates Consignments 925.682.6800 www.ethanallen.com
Ethan Allen 408.227.4900 / 408.998.2995 www.ethanallen.com
Forza & Home 510.524.4134 www.forzatekstil.com
Frellens 800.707.7888 www.frellens.com
The Mirror Gallery 925.933.2245 www.mirrorgallerywc.com
INTERIOR DESIGN J Hettinger Interiors 925.820.9336 www.JHettinger.com
40 SPACES SEPTEMBER 2009
KITCHEN & BATH REMODEL Dolan’s Lumber of Concord 925.686.1732 www.dolanlumber.com
Jack London Kitchen & Bath Gallery 510.832.2284 www.jlkbg.com
Sincere Hardware 510.832.2838 www.sincerehardware.com
MARBLE/GRANITE/TILE Golden State Granite 925.828.5888 www.goldenstategranite.com
MISCELLEANOUS Rhino Ceramic Coating 408.266.7048 www.rhinoshieldca.com
POOL & PATIO Adams Pool Solution 800.675.0665 www.adamspools.com
Landscape Locators 949.206.9826 www.landscapelocators.net
McNear Brick & Block 415.454.6811 www.mcnear.com
AFFORDABLE ELEGANCE • FINE FURNISHINGS • DECOR • JEWELRY
REAL ESTATE Belmont Village 408.984.4767 www.belmontvillage.com
Chateau Cupertino 408.446.4300 www.chateau-cupertino.com
RETAIL Gilroy Premium Outlets 408.842.3729 www.premiumoutlets.com/gilroy
WINDOWS/DOORS/SCREENS Argonaut Windows & Doors 408.378.6300 www.argowin.com
Screen Solutions 408.374.8156
1500 CONTRA COSTA BLVD PLEASANT HILL, CA 925-682-6800 SEPTEMBER 2009 SPACES 41
LANDSCAPE • HARDSCAPE • POOLS ■ PATIOS ■ RETAINING WALLS ■ POOLS & SPAS ■ DECKS ■ PLANTS & TREES ■ ■ BBQ ISLANDS ■ FIREPLACES ■ LIGHTING ■ SPRINKLERS ■ ARBORS ■
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